Kakiage

Instructions

1. Prepare the ingredients
   Peel and devein the shrimp, then chop into small pieces. Slice the onion, carrot, and burdock root into thin strips. If using squid, clean and cut into thin strips. Place all prepared vegetables and seafood in a large bowl and mix gently.
2. Make the batter
   In a separate bowl, combine the tempura flour with the ice-cold water and beaten egg. Mix lightly with chopsticks or a fork until just combined. The batter should remain slightly lumpy - do not overmix as this will develop gluten and make the fritters heavy.
3. Heat the oil
   Heat the vegetable oil in a deep pot or wok to 340-350°F (170-180°C). Test the temperature by dropping a small amount of batter into the oil - it should sizzle and rise to the surface immediately.
4. Form and fry the kakiage
   Add the mixed vegetables and seafood to the batter and gently fold to coat evenly. Using a large spoon or small ladle, scoop up portions of the mixture and carefully drop into the hot oil to form flat, pancake-like fritters about 3-4 inches in diameter. Fry 2-3 fritters at a time, being careful not to overcrowd the pot.
5. Cook until golden
   Fry each fritter for about 2-3 minutes, turning once, until golden brown and crispy on both sides. Use cooking chopsticks or a slotted spoon to flip the fritters. When done, remove from the oil and drain on a wire rack or paper towels.
6. Prepare the dipping sauce
   While the fritters are frying, combine dashi, soy sauce, and mirin in a small pot. Heat gently until just warm, then transfer to small dipping bowls. Grate fresh daikon radish and place a small mound next to each serving of dipping sauce.
7. Serve
   Serve the kakiage immediately while hot and crispy. Place 2-3 fritters per person on individual plates with the dipping sauce and grated daikon on the side. The grated daikon can be mixed into the dipping sauce for a refreshing flavor.